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Wednesday, February 3, 2021

Taste-bud Journey: Chia & Ground Flax Egg Recipe

During the pandemic, I am taking taste-bud journeys as I self-isolate rather than physical journeys. Here is my adapted recipe for making an egg substitute that is a combination of a Chia Egg and a Ground Flax Egg. It was inspired by several tutorials I found on the web; however, I took an additonal step to add some extra fiber.


Whether you don't choose to eat eggs or you have run out of eggs, there is an easy solution you can use in recipes that call for eggs:

  • You could make a Chia Egg.
  • You could make a Ground Flax Egg.
  • I decided to combine the two to add extra fiber and nourishment to the recipe.


  • If your recipe calls for one egg, then you only need one tbsp of Chia Seeds and one tbsp Ground Flax. If the recipe calls for two eggs, then use two tbsp of each of those. And so forth.
  • 3 tbsp of Water

Please note: To make it crystal clear, for ever egg that is called for in a recipe, use that exact number of tablespoons of Chia Seeds or Ground Flax or both combined.

Please also note: In the same token, for every egg required, use 3 tablespoons of water. In other words, if it calls for one egg, you need 3 tablespoons of water. If it calls for two eggs, you need six tablespoons  of water. And so forth.


Procedure for replacing one egg in a recipe. If your recipe calls for more than one egg, double or triple the recipe.

  • Step 1: In a small bowl, add one tablespoon of Chia Seeds plus one tablespoon of Ground Flax.

  • Step 2: Add 3 tablespoons of water. Stir.

  • Step 3: Let this sit for 10 minutes.

  • Step 4: At the end of 10 minutes, you will notice that this has now gelled together. That is your completed egg substitute that can be added to your recipe.

Cooking Sites that have inspired me:

Books written by Debbie Dunn:

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